Highlander here with a question about different types of wood and the flavor they impact on the meat, I did my first rack of spare ribs yesterday on a chargriller pro using the 3-2-1 method along with chicken and sausage. At the end of the day everything was eaten! the gang devoured the lot but I was not happy, I am my own worst critic! I don't expect to be Johnny Trigg after one smoke but since this is my new addiction I am seeking knowledge. I used hickory chunks but wanted some info on other types of wood, next up on the smoker will be baby backs.

I was not to happy with the store bought dry rub (grill mates) I will make my own next time. Also wanted a bit more bark I might try 2-2-1 next time or even no foil. The good news is that the gang devoured them!!! I understand the learning curve here and I am grateful for this site, it is the holy grail of smoke.

If you are going to do baby backs then definitely go 2-2-1 or if you want more bark you could try a 2-1.5-1.5. I saw where JJ did some ribs recently with no foil and a friend of mine did too and both said they came out Great! Next time I do ribs I'm going to go no foil to see how it does.